Mushroom and Chorizo Ragout with Creamy Polenta

It's been a few years  (8, at least)  since I last made polenta. But the idea must have been on my mind because a couple of months ago I bought some in the wholefood shop in Kenmare. I stored it safely away in the pantry in case of an apocalyptic event.
That apocalyptic event happened on Monday when I ran out of steam after I sliced about 6 kg of cucumber, plus onions, salted the bejaysus out of them, ready for pickling the next day.
Starving I was.  Right, I have mushrooms.  I'll make an autumnal  mushroom ragout and thus I set to trawling the internet.  I used this recipe as a guide, adapting as I went along.
I used only fresh mushrooms and not my dried porcini as they are for another apocalyptic event. I also added 4 of our homegrown chorizo sausages.

My recipe went as follows.
For the ragout.
Ingredients - serves 2 to 3

• sunflower oil, 1 tbsp (or thereabouts)
• 4 chorizo sausages (or other, of good quality)
• 2 shallots, peeled and finely chopped
• 2 garlic cloves, crushed
• thyme, a few sprigs - hard stalks removed.
• butter, 1 tbsp
• 3 portobello mushrooms, sliced
• 200 gr closed cup mushrooms, quartered
• 250 gr chestnut mushrooms, halved
• tomato concentrate, 1 heaped tsp
• white wine, 100 ml
• chicken stock, 200 ml (from a cube is fine)
• 1 tbsp cornflour in 1 tbsp of cold water
• freshly chopped parsley,  a few sprigs
• seasoning, sea salt and freshly ground black pepper

Preparation Use a pan large enough to receive all the ingredients at one stage or another.

• Heat the oil in a pan and brown the sausages all around. Please don't turn them into lumps of coal, so brown them on a low to moderate setting. 
• Remove from the pan when cooked through. Set aside.
• In the remaining oil, sautee the shalots with the whole, but crushed garlic cloves and add the thyme
• When the onions are translucent, add in the butter.
• Turn the heat up a notch and sautee off the mushrooms.
• Then stir in the tomato concentrate and let it cook for a minute.
• Next in is the white wine. 
• Let it reduce before adding the stock.
• Cut the sausages in disks and add to the pan.
• Let this all simmer for about 5 minutes or until the liquid has reduced somewhat.
• This is where I then add the cornflour if the sauce is too thin. Let it cook through for a minute.
• Season to your liking and stir in the chopped parsley.

Oh the polenta !

I didn't even know instant polenta existed, therefore I used the guidelines on the packaging. I suggest you do the same.

• 750 ml water to 120 gr polenta
• chicken stock cube, bay leaf and sprigs of thyme
• 1 tbsp butter
• a splash (100 ml) of cream - I used double
• a couple of handfulls (depending on the size of your hands, I've got shovels) of grated parmesan cheese.  
• black pepper

Preparation

• Bring the water with stock cube and herbs to the boil
• Reduce to a simmer and pour in the polenta in a steady stream while you whisk with a whisk to prevent lumps.
• Revert to a wooden spoon and stir, this time to prevent sticking to the bottom and consequently burning your polenta !  Low setting.
• Now, my packet said 30 flippin' minutes. Luckily, it was ready in 10 to 15.
• Take off the heat and mix in the parmesan, butter and cream.
• Season with black pepper and serve.

Don't let my long-winded post put you off, or the seemingly long list of ingredients, because it was a doddle and ready in half an hour.
The flavour was as rich and intense as the colour of the ragout. And boy did it shout autumnal!

Patricia xxx...x